INSPECTION REPORT Health Protection SDHI-D26TSF

PREMISES NAME Jollibee Surrey - Strawberry Hill		Tel: Fax:
PREMISES ADDRESS 12047 72nd Ave Surrey, BC V3W 2M1		INSPECTION DATE February 5, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Patrick Lorenz Lopez		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice scoop observed stored directly in the ice in the ice machine. Manager placed the ice scoop in the dishwashing area during inspection. Corrective Action(s): Do not store the ice scoop directly in the ice. The ice scoop must be placed in the designated area in a sanitary manner to prevent potential contamination of ice. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher observed leaking water when turned on twice. Manager removed a clog in the drain and repaired the dishwasher during inspection so that it no longer leaked water. Corrective Action(s): Ensure staff are scraping dishes prior to placing in the dishwasher (or as per approved sanitation plan) to prevent clogs in the dishwasher and to ensure the dishwasher is in good working order at all times. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 3' - Walk-in freezer at -19'C - Stand-up cooler in breading area at 4'C - Breading station cooler (top and bottom) at 4'C - Probe thermometers available for manual checking of cooked food items - Hot-holding units (e.g. rice, gravy, pasta and fried chicken station) at or above 60'C - All food observed covered and stored at least 6 inches off the floor - Raw meat observed stored away from ready-to-eat foods - Chemicals are stored away from food in a locked cabinet - General sanitation satisfactory - All hand washing stations are unobstructed and supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 74'C at plate surface (above minimum required final rinse temperature of 71'C) - 3-compartment sink available with drain plugs and QUATs sanitizer measured at 200 ppm with test strip in 3rd compartment - QUATs sanitizer pails with wiping cloths (X4) measured at 200 ppm QUATs concentration with test strip - Ventilation canopy and equipment observed in good sanitary condition - No signs of pest activity during inspection - Professional pest control company is contracted - Mechanical traps and UV traps observed in place on site - Staff observed wearing hair nets - Staff and public washrooms observed in good sanitary condition - FOODSAFE Level 1 trained staff available on site Please contact the health inspector for any questions or concerns.